Add the spices to the pan and stir so that they don't stick to the bottom. (Make sure you are using a wooden spoon so you don't damage your pots and pans)

You'll start smelling the flavours come alive - at this point add the tomatoes keep stirring, make sure to stirr against the bottom of the pot/pan and you'll notice the spices and no longer sticking to the bottom but rather starting to form a bit of a paste with the tomatoes

Add the yoghurt / coconut milk

stir together and when it's about to start boiling add the calamarie for the last 3-5mins

calamarie can be a bit tricky if you don't cook for long enough it'll be a bit raw, but too long and it's all rubbery.

keep checking the calamarie and just before you think it's ready remove from heat (it'll keep cooking a bit in the sauce)